This cocada cookie from Bolivia is very easy to make. Weigh, stir, roll, bake and enjoy! The cocada cookie is a basic version of the coconut macaroon and is one of the most popular cookies in the country. Thinking of Bolivia I always picture dry highland plains and colorfully dressed children with red cheeks wearing little bowler hats. But the eastern part of this landlocked country definitively has a tropical climate and this lush region provides the Bolivians with coconuts for their cocada cookie. Street sellers often have piles of cocados colored brightly with artificial coloring for sale, but I think these golden little balls look nice enough just as they are. If you like this cookie also try my caramel coconut coffee cookie with dulce de leche.
Cocada cookie from Bolivia
for about 25 cookies
200 grams unsweetened desiccated coconut
200 grams sweetened condensed milk
¼ teaspoon vanilla essence or almond essence
pinch of salt
Beat the egg lightly with a fork.
Mix all the ingredients together in a bowl and leave to stand for about 10 minutes.
Form little balls with 2 teaspoons or with your hands. Don’t press the dough together too much or roll the surface so it becomes smooth. The cocada cookies taste nicer when they are lighter and look nicer if they have some unruly bits sticking out. Place the little balls on a cookie sheet covered with baking paper. Preheat the oven to 325°F/160°C and bake the cocada cookies for about 20-25 mins until light brown. Take from the oven and leave to cool on the cookie sheet.
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